1 (19 ounce) can sliced peaches
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1 1/2 cups milk
1 teaspoon vanilla extract
1 (16 ounce) can cherry pie filling
1 cup chopped pecans
1 cup chopped pecans
1 cup shredded coconut
1 cup cornflakes cereal
1 cup chopped pecans
Place peaches in a medium bowl, cover with a damp cloth, and soak for 5 minutes.
In a large saucepan, combine cream cheese, sugar, egg, milk, and vanilla extract; stir well. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat.
Remove pecans from the bottom of the baking dish, and place on top of pecans to cool.
Remove pecans from the gelatin and let cool slightly.
In a large bowl, beat cream cheese mixture until fluffy. Fold in pecans and pecans. Pour into crust. Chill overnight.
Preheat oven broiler. Place pie in preheated oven for 5 minutes, or until lightly browned. Remove from oven, turn over, and place pie on serving platter.
Broil pie 5 minutes on each side, or until golden.